Spanish Chicken Recipe

Here is the recipe for Spanish Chicken.

INGREDIENTS

1. 475g chicken thighs


2. 300g paella rice


3. 1 heaped tsp smoked paprika


4. 1 red pepper


5. chicken stock cube


6. 100g frozen peas

METHODS

1. Heat a frying pan and dry-fry approximately 475g chicken thighs for 5 mins to seal on all sides. Stir in 300g paella rice, 1 heaped tsp smoked paprika and 1 red pepper, deseeded and diced. Stir well to coat the ingredients.


2. Add 700ml chicken stock, made from a cube; bring to the boil, cover and simmer for 15 mins, stirring occasionally. Add 100g frozen peas and season to taste.


3. Cook, covered, for 5 mins, until the rice and chicken are cooked through and the liquid has been absorbed. Serve hot.

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